3 pounds small yellow onions (larger than pearl onions)
2 cups chicken stock
3 tablespoons butter
6 tablespoons flour
1 cup heavy cream or half-and-half
1/4 cup dry sherry
Salt, to taste
White pepper, to taste
1/8 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
Trim the ends of the onions and peel. Place the onions in a saucepan and add the chicken stock. Bring to a boil, cover and simmer 10 minutes, or until just tender. Strain, reserving the stock, and set the onions aside. Return the stock to the pan and bring to a simmer.
In a small frying pan, melt the butter and add the flour. Cook together to make a roux. Do not brown. Add the roux to the hot stock and whisk until smooth and thickened. Stir in the cream and sherry and simmer 2 minutes more. Add salt and white pepper to taste, the nutmeg and parsley. Combine the cream sauce with the onions and place in a small round ovenproof casserole. Bake in an oven preheated to 375 degrees for 35 to 45 minutes until hot and bubbly. Brown the top under the broiler, if you wish.
Makes 6 servings.
From “The Frugal Gourmet Celebrates Christmas” by Jeff Smith
(photo: Nicholas N. Mistry)